Lowney's cook book

Allow fifteen minutes to the pound for roasting. Roast Capon Prepare the same as Roast Chicken, allowing twelve minutes to the pound for roasting. Stuffing for Roast Chicken 2 cups soft bread crumbs few drops onion juice i cup melted butter salt and pepper 1 tablespoon poultry seasoning 1 teaspoon chopped parsley hot water Mix ingredients in order given. If a moist stuffing is desired, add hot water until of the right consistency ; but 94 lowney's cook book many prefer a dry stuffing. For a stronger flavor of onion, cook one tablespoon chopped onion in butter and add to crumbs. Chestnut Stuffing • Press meat from one quart boiled chestnuts through puree sieve. Moisten with butter, and season with salt and pepper. Oyster Stuffing 2 cups cracker crumbs 1 tablespoon salt 1 tablespoon chopped onion 1 teaspoon pepper 1 pint oysters 1 tablespoon chopped celery \ cup butter \ cup boiling water or hot milk Parboil oysters, dip in melted butter, add remaining ingredients, and use for stuffing chicken, turkey, or goose. Potato Stuffing 2 cups hot mashed potato 1 teaspoon poultry seasoning \ cup salt pork cubes salt and pepper 2 tablespoons onion 1 cup cooked sausages cut in pieces Cook the onion and the pork until yellow; add remaining ingredients. Use for stuffing chicken, turkey, and goose. Roast Green Goose A green goose should never be more than four months old. Dress same as chicken. If strong, wash out with soapsuds and carefully rinse in several waters. Stuff, truss, sew, flatten the breastbone, and roast the same as chicken. Allow eighteen minutes to the pound for roasting. If the goose is more than four months old, it is better to braise than roast it. But if roasted, allow twenty-five minutes to the pound. Roast Tame Duck Prepare same as chicken; stuff with chopped celery. Allow ten minutes to the pound for duckling and twenty for an old duck. Roast Turkey- Dress, clean, and stuff turkey and follow directions for Roast Chicken. Some prefer to rub the surface of the turkey with butter and flour creamed together instead of dredging with flour. English Roast Turkey Stuffing Melt two tablespoons butter, add one tablespoon chopped onion, three cups soft bread crumbs, chopped liver and heart, one teaspoon salt, one teaspoon poultry seasoning, one tablespoon chopped pickles, and one quarter teaspoon pepper. Prepare turkey for roasting; stuff, sew, truss. Bake in hot oven, allowing fifteen minutes to the pound. Baste frequently. Dredge and season twice during cooking. Boned Turkey Boned Turkey is prepared in the same way as Boned Chicken. GAME WILD DUCK Roasted Canvasback or Redhead The heads of wild duck are usually left on when cooked. Make a slit in front of the wishbone. Clean the bird; remove entrails, crop and windpipe ; draw the head through the neck opening. Truss, sprinkle with salt and pepper inside and outside. Bake in a very hot oven eighteen to twenty minutes, basting with hot water during cooking. If the strong flavor of wild duck is objectionable, cook an onion or an apple in the cavity, removing it before serving. Serve with the wild duck, fried crescents of rice or hominy and currant jelly.